Sunday, August 14, 2011
Bacon-Wrapped Meatloaf with Roasted Vegetables
You know how I am a total cookbook hoarder, right? Well, I'm fairly good and methodical about getting to use all of the books, which means I rarely repeat a recipe. But I do make this meatloaf quite a bit. And it's from one of my top five favorite cookbooks: Tessa Kiros's Apples for Jam. I craved this book for a good year before finally getting it as a birthday gift from my in-laws. It was worth the wait. Have you seen it? It's a gorgeous book, packed with amazing photographs memories of Kiros's childhood. It's an excellent collection of home cooking: the kinds of things that you remember eating, and that you serve to your family because you want them to have the same memories. Out of all of my cookbooks, it is one that I have used with great frequency, and one in which I have made many, many of the recipes (and loved them). If you don't have this, you really should.
Just a few notes for the cook: I've made this before with ground turkey with some good success, though, to tell you the truth, lean ground beef tastes better (I use 90% lean). I use much less olive oil than Kiros calls for, and can't imagine using more, but if that's your preference, up the olive oil to 6 Tbsp. Also, we don't eat pork products at home and so we use turkey bacon. I love it that way, but again, don't shy away from the real thing on my part. Also, while I love the white wine gravy, my husband would be upset if I didn't suggest slathering your meatloaf with red barbecue sauce.
Bacon Wrapped Meatloaf with Roasted Vegetables
adapted slightly from Apples for Jam, by Tessa Kiros
4 slices white or wheat sandwich bread, crusts removed
1/2 cup milk
2 large zucchini
1 cup baby carrots (or 1-2 carrots, peeled and cut into sticks)
1 bell pepper (any color you choose)
3 Tbsp parsley, chopped
3 cloves garlic, 1 minced, 2 left unpeeled
1 egg, lightly beaten
1/2 tsp salt
1/4 tsp red pepper flakes
3 Tbsp grated Parmesan
1 1/4 lbs lean ground beef
2 Tbsp olive oil
2 sprigs sage
2 sprigs rosemary
bacon or turkey bacon -- about 6-8 slices
1/2 cup white wine
1 1/2 Tbsp all-purpose flour
up to 1 cup hot water
1. Preheat the oven to 350 degrees Fahrenheit.
6. Wrap the bacon around the meatloaf, tucking the ends underneath the loaf and overlapping the edges slightly.
7. Arrange the vegetables around the meatloaf, spreading them out so that they do not steam.
8. Drizzle the remaining tablespoon of olive oil over the vegetables.
9. Cook for 75 minutes, turning the vegetables midway through.
10. Remove from the oven. Remove the meatloaf and the vegetables to a large plate. Cover with foil, and place in the oven to keep warm.
11. Put the roasting pan on the stove, over high heat. Scrape up the browned bits at the bottom of the pan. Sprinkle the flour across the top. Whisk the mixture well and cook through, to make a roux.
12. Add the white wine. Cook for 5-10 minutes, until the alcohol has evaporated.
13. Add the hot water. I like a thick gravy, and add less water.
14. Serve the meatloaf and vegetables with the gravy across the top. But do feel free to just skip making the gravy, and to serve with barbecue sauce or ketchup.
I've linked this post with Melt in Your Mouth Mondays at Make Ahead Meals for Busy Moms.